Rib Eye with Chimichurri
You can prepare more than amazing pizzas in an Ooni oven—steaks cook up perfectly, too. Preheat the specially designed Grizzler plate (or a cast-iron skillet) in the Ooni, then add the meat. In just minutes, the blazing-hot oven produces tender, juicy steaks with a beautifully seared crust. Here we serve the beef Argentinean-style with chimichurri, a flavor-packed blend of fragrant herbs, garlic and red pepper flakes; red wine vinegar lends acidity and brightness. Before slicing the steak, be sure to let it rest for 10 minutes. This allows time for the internal temperature to rise a few degrees and for the juices to redistribute throughout the meat.
Ingredients:
For the chimichurri:
- 2/3 cup (1 oz./30 g) chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh cilantro
- 1 tsp. red pepper flakes, or more to taste
- 3/4 tsp. dried oregano
- 4 garlic cloves, minced
- Flaky sea salt and freshly ground black pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 Tbs. red wine vinegar
For the steak:
- 1 bone-in rib eye steak, about 1 lb. (500 g) and 1 inch (2.5 cm) thick
- Kosher salt
- 3 Tbs. unsalted butter, cut into 2 pieces
Directions:
To make the chimichurri, in a bowl, stir together the parsley, cilantro, red pepper flakes, oregano and garlic until combined. Add 1 tsp. flaky sea salt and a few large grindings of black pepper. Stir in the olive oil and vinegar until thoroughly combined. Taste and add more red pepper flakes if desired. Set aside.
To prepare the steak, let the meat stand at room temperature for about 30 minutes. Pat the steak dry with paper towels and season generously with kosher salt. Meanwhile, place an Ooni Grizzler plate or a cast-iron skillet in an Ooni pizza oven and preheat according to the manufacturer’s instructions. Let the pizza stone heat to 600°F (315°C).
Carefully remove the plate and add the steak. Return to the oven and cook for 2 minutes. Remove from the oven, turn the steak over and add 2 Tbs. of the butter to the plate. Return to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 129°F (54°C) for medium-rare, 2 to 3 minutes more.
Remove the plate from the oven, add the remaining 1 Tbs. butter and baste the steak with a spoon. Transfer the steak to a cutting board and let rest for 10 minutes. Cut the steak into slices and serve with the chimichurri. Serves 2.
Williams Sonoma Test Kitchen
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